Okay, so picture this: Thanksgiving dinner. The turkey’s carved, the cranberry sauce is glistening, but everyone’s *really* waiting for dessert, right? And that, my friend, is where this chocolate pecan pie comes in. We’re talking seriously decadent, melt-in-your-mouth deliciousness that’s surprisingly easy to whip up. Trust me; you’ll be the star of the dessert table!
My family? They go absolutely bonkers for this pie. Last year, I made two – TWO! – and they were gone before the football game even started. Seriously. It’s that good. It’s got that classic pecan pie vibe, but with this rich, chocolatey twist that just takes it over the top. It’s impressive, it’s easy (yes, really!), and it’s guaranteed to become a holiday tradition. So, ditch the store-bought stuff and let’s make some magic! This chocolate pecan pie recipe is about to become your new best friend.
Why You’ll Love This Chocolate Pecan Pie
Seriously, where do I even start? This chocolate pecan pie is basically dessert perfection. You’re gonna love it because it’s:
- Super quick to make (promise!)
- Packed with rich, chocolatey goodness
- Absolutely perfect for the holidays
- A guaranteed crowd-pleaser (even the picky eaters will be back for seconds!)
Quick and Easy Chocolate Pecan Pie
Don’t let “homemade pie” intimidate you! This recipe uses a few clever shortcuts to make it surprisingly simple. It’s way easier than you think.
Rich and Decadent Chocolate Pecan Pie Flavor
Oh man, the flavor! Think crunchy, nutty pecans swimming in smooth, dark chocolate, all snuggled in a buttery, flaky crust. It’s a total dream.
Ingredients for Your Chocolate Pecan Pie
Alright, let’s gather our goodies! You’ll need: 1 1/4 cups all-purpose flour, plus 1/2 teaspoon of salt for the crust. Now, for the fat – 1/2 cup (that’s 1 stick!) of *cold*, unsalted butter, cut into 1/2-inch cubes, and 1/4 cup of chilled vegetable shortening. 4-6 tablespoons of ice water are key to bringing it all together. For the filling? Grab 1 cup of granulated sugar, 1 cup of light corn syrup, 1/4 cup of melted unsalted butter, 3 large eggs (lightly beaten, please!), 1 teaspoon of vanilla extract, 1/4 cup of unsweetened cocoa powder, another 1/4 teaspoon of salt, 1 1/2 cups of pecan halves, and finally, 1 cup of semi-sweet chocolate chips. Phew! Got it all?
How to Make Chocolate Pecan Pie: Step-by-Step
Okay, here we go! Time to turn those ingredients into a glorious chocolate pecan pie. First things first, preheat your oven to 350°F (175°C). Now, we tackle the crust – get that made and chilling in the fridge for at least 30 minutes. While that’s getting happy in the cold, whip up the filling. Next, pour that delicious filling into your crust. Now, bake it for 50-60 minutes. The hardest part? Letting it cool completely before slicing. Trust me, it’s worth the wait! Don’t overbake it; you want the center to have a slight jiggle.
Making the Perfect Chocolate Pecan Pie Crust
This crust is key! Use *cold* butter, and don’t overwork the dough; that’s how you get a tough crust. Chilling is also super important — it helps prevent shrinkage while baking. Nobody wants a shrunken pie!
Assembling Your Chocolate Pecan Pie Filling
In a separate bowl, whisk all your filling ingredients until everything’s smooth and combined. Then, *gently* fold in those pecans and chocolate chips. Don’t overmix! You want those pecans and chocolate chips to stay nicely distributed.
Tips for the Best Chocolate Pecan Pie
Want to take your chocolate pecan pie from “yum” to “OMG!”? Here are my secrets! First, use the good stuff – high-quality chocolate makes a huge difference. Toasting the pecans beforehand gives them an extra nutty kick, too. Patience, my friend! Let the pie cool *completely* before slicing, or it’ll be a gooey mess. And if your crust starts browning too fast, just tent the edges with foil to protect them. You got this!
Chocolate Pecan Pie Variations
Okay, so you’ve mastered the basic chocolate pecan pie. Now, let’s get a little crazy! My favorite thing to do is add a splash of bourbon to the filling – trust me, it’s amazing! You could also swap out the semi-sweet chocolate chips for dark chocolate or even white chocolate. And for a little salty-sweet action? A sprinkle of sea salt on top is *chef’s kiss*!
Serving Suggestions for Your Chocolate Pecan Pie
Okay, your chocolate pecan pie is baked to perfection! Now, what do you serve with this masterpiece? My go-to is a dollop of freshly whipped cream – so simple, so good! Vanilla ice cream is another winner, especially if the pie is still a little warm. For a fancy touch, try a light dusting of cocoa powder right before serving. Yum!
Storing Your Leftover Chocolate Pecan Pie
So, you somehow managed to *not* eat the entire chocolate pecan pie in one sitting? Wow, I’m impressed! To keep those leftovers fresh, just pop them in the fridge. Make sure you cover it tightly – plastic wrap or a container works great. It’ll stay delicious for up to 3 days. Seriously though, it never lasts that long at my house!
Nutritional Information for Chocolate Pecan Pie
Alright, let’s talk numbers! Now, I’m no nutritionist, but here’s a rough idea of what you’re looking at per slice of this glorious chocolate pecan pie. Keep in mind, these are just estimates, okay? We’re talking around 450 calories, 25g of fat (10g saturated, 15g unsaturated, and 0g trans fat), 5g of protein, 55g of carbohydrates, 3g of fiber, 40g of sugar, 50mg of cholesterol and about 200mg of sodium. Hey, it’s a treat! Enjoy every bite!
Chocolate Pecan Pie FAQs
Got questions? I got answers! Here are some of the most common things people ask about my chocolate pecan pie.
Can I use a store-bought crust? Absolutely! I won’t judge. A good quality store-bought crust will totally work in a pinch.
Can I freeze the pie? Yep! Wrap that baby up tight and freeze it for up to a month. Just let it thaw completely before serving.
How do I prevent the crust from burning? Foil is your friend! Just tent the edges with foil during the last part of baking.
Is this recipe gluten-free? Nope, not as written. But you can totally try it with a gluten-free pie crust and a gluten-free flour blend.
Can I use maple syrup instead of corn syrup? It’ll change the flavor a bit, but yeah, you can. Just be aware that maple syrup has a stronger taste.
Share Your Chocolate Pecan Pie Creations!
Made this chocolate pecan pie? Awesome! Leave a comment, rate the recipe, and tag me on social media – I wanna see your delicious creations!
Failproof Chocolate Pecan Pie Recipe in Just 1 Hour
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A chocolate pecan pie recipe perfect for holidays and family gatherings.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup vegetable shortening, chilled
- 4–6 tablespoons ice water
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour and salt. Cut in butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and crimp the edges.
- In a separate bowl, whisk together sugar, corn syrup, melted butter, eggs, vanilla extract, cocoa powder, and salt until smooth.
- Stir in pecan halves and chocolate chips. Pour the filling into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Let cool completely before slicing and serving.
Notes
- For a richer flavor, use dark chocolate chips.
- If the crust edges start to brown too quickly, cover them with foil.
- Store leftover pie in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
